The aim of present investigation was Litilizing cow, sheep and chicken bones that included both hollow and flat to produce fat. The extraction rat was increased propotionally with rising temperature and extraction time for both cow and sheep bones. The lowest extraction rat form hollow and flat bones for cow and sheep was 12.66, 6.55, 6.93 and 7% respectively at 60°C for 3 hours. The highest extraction rat for hollow cow bones was 21.90% at 90°C for 5 houers, values for flat cow bones, hollow and flat sheep bones was 15.04, 16.4 and 12.8% respectively at 100°C for 5 hours. While, hollow and flat chicken bones resulted lowest extraction rate, thus thermal treatment was conducted only at 90 °c and showed propotional increase with increasing extraction time, fat rat was 1.10 and 1.08% respectively after 3 hours, values were 1.17 and 1.12% respectively after 4 hours. using the Gas-liquid chromatography "GLC" device for fat bones it was obtained that the fat content are prevailing fatty acids according to its presence ratios in the fat hollow cows bones Oleic acid, Palmitic acid, Stearic acid, Palmitoleic acid, Linoleic acid, Myristic acid respectively, while the fat from flat cows bones according to its presence ratios as Oleic acid comes, Palmitic acid, Stearic acid, Palmitoleic acid, Myristic acid, Linoleic acid, respectively, and that the sequence of fatty acids by its presence in the fat hollow sheep bones ratios was Oleic Acid, Palmitic Acid, Stearic Acid , Palmitoleic Acid, Linoleic Acid, Myristic Acid respectively, and in the fat flat sheep bones as follows Oleic Acid, Palmitic Acid, Stearic Acid, Myristic Acid, Palmitoleic Acid, Linoleic Acid, respectively, while in the fat of hollow chicken bones was as follow Oleic Acid, Palmitic Acid, Linoleic Acid, Palmitoleic Acid, Stearic Acid, Myristic Acid respectively, while flat bones fat were Oleic Acid, Linoleic Acid, Palmitic Acid, Stearic Acid, Palmitoleic Acid, Alpha Linolenic Acid, Myristic Acid respectively, also the results showed that the flat chicken bones contained uniqueness fatty acid (the α- Linolenic Acid).
حاولنا, في هذا البحث القيام بعمل مراجعة نقدية وتقييم للثلث الأول من الترجمة العربية لرواية بيت الارواح والتي تعد اول عمل روائي ومن الروائع الادبية للكاتبة التشيلية المعاصرة إيزابيل أليندي, تكفلت دار النشر بلازا يانيس بنشر هذا العمل عام (1982) وترجمه الطبيب والسياسي السوري سامي الجندي. وتكفلت دار الجندي للنشر (1998) بنشر ترجمة الرواية.
This research describes Iraqi housing in the first decade of the twenty-first century, taking ALAdhamiya
as a model, depending on descriptive method of inductive approach to the study of this decade.
By doing the field study for three neighborhood in Adhamiya district. Which takes in consideration the
comparison between housing in the first period of the first decade of the twenty-first century with the
second period of this decade: the latest decades of 21th century. And for many aspects involving areas,
sizes, forming, direction of opening of housing and the function, to reach the most important transformation
of Iraqi housing in the first decade of this century in order to give a picture of the residential fact for t
شهدت السينما اثناء عمرها الممتد عبر نحو قرن من الزمن احداثا وتطورات سياسية مهمة، فضلا عن التطورات التقنية والفنية وكانت السينما حاضرة وشاهدة على احداث سياسية بارزة مر بها العالم قبل واثناء وبعد الحربين العالميتين الاولى والثانية وفترة الحرب الباردة وما بعده. وقد حظيت السينما اثناء النصف الاول من القرن العشرين باهتمام كبير من قبل الدول الكبرى والسياسيين فيها فضلا عن الاقبال التجاري للشرك
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ملخـــص البحــــث
ان الحكمة من تشريع العبادات هي ربط المخلوق بالخالق بصورة دائمة ومستمرة لأجل سعادة هذا المخلوق في الدنيا والاخرة ، فكل عبادة فيها من الغايات والمقاصد التي تحفظ للإنسان فكره وعقله واخلاقه وكرامته وكل ما يملك من حاجات مادية ومعنوية وروحية ، فالعبادات وخاصة اركان الاسلام هي تشريف وتكريم للعباد قبل ان تكون تكليفا ، يسمو الانسان من خلالها فكريا وعقليا وقلبيا
... Show MoreABSTRACT
This study was conducted to determine the effect of various levels of hump fat (HF) used in manufacturing of camel, beef and chicken sausage to understand the effect of (HF) on physicochemical composition sausage, Different levels of hump fat (5, 7, and 10 %) were used, physicochemical compositions like (moisture, protein, fat, Ash, water holding capacity, shrinkage, cooking loss and pH) were determined. Results of the study revealed that moisture content showed high significant differences (P≤0.01)among treatments groups, Camel sausage and beef sausage tended to have highest values while chicken sausage reported the lowest value. The study showed no significant difference (P≤0.05) among the
... Show Moreتضمنت الدراسة الحالية تفاصيل الخواص التشريحية للأجزاء الخضرية (الجذر، الساق، السويق، الورقة) لنوعين من جنس Hibiscus المستزرعة في العراق متمثلة في النوعين الباميا Hibiscus esculentus وورد الجمال Hibiscus rosa-sinensis إذ تناولت الدراسة الدليل الثغري ومعدل كل من طول وعرض المعقد الثغري وسمك البشرة المحيطة والقشرة واللحاء ونصف قطر الخشب وعدد أذرع الخشب ووحدات الخشب في الصف الواحد. وقد أظهرت الدراسة أن هناك تبايناً واضحاً في الخو
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